Organic Olive Oil:
All plants have natural enemies, and olive trees are no different. Olives are susceptible to a pest known as the olive fly, which lives inside the olive and makes a feast of the fruit. Fungus is another adversary of olives, although olive flies are a bigger threat.
Growers use pesticides, fungicides, and herbicides to protect their crops when necessary. If you’d like to avoid these chemicals, buy organic olive oil.
In the United States there are strict guidelines governing the use of the term “organic” on labels. If the label says “USDA Certified Organic,” the producer has proven to the U.S. Department of Agriculture that the oil is made with olives that were grown without chemicals, among other requirements. The regulations apply whether the olives are grown and bottled in the United States or imported from other countries.
When you pick the type you like, it can last for months properly stored. On the next page you’ll learn how to prevent a breakdown of the nutrients in olive oil.